Shredded Hoisin Chicken Fakeaway

• servings: Serves: 2
• total time: 6 minutes

Ingredients

250g Chicken breast

3 tbsp Hoisin sauce

1 Spring onion, sliced

1 tsp Chinese five spice

1 tsp Garlic granules

Pinch of salt

1 tsp White rice vinegar

1 tsp Soy sauce

For the egg fried rice:

120g Dry rice, cooked and cold (I leave mine in the fridge overnight)

3 Eggs

70g Frozen peas

1 small Carrot, grated

1 tsp Sesame oil

2 tsp Dark soy sauce

A pinch of sugar (or granulated sweetener)

Directions

Butterfly the chicken breast then slice all the way through. Season with the chicken marinade then fry in a pan sprayed with oil on a medium heat for 4 minutes each side, or until cooked.

Shred using two forks then coat in hoisin sauce.

For the egg fried rice:

In a separate pan, add the day-old rice and move it to one side. Spray the empty side with oil and scramble the eggs, then mix together with the rice. Pour in the dark soy, sesame oil, and sprinkle in the sugar or sweetener and mix well. Add the frozen peas and carrots and cook on a medium heat for 2-3 minutes until the peas have defrosted.

Serve along with the shredded chicken, scatter over the spring onions and add an extra drizzle of hoisin if you’re feeling cheeky.